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These two-ingredient pumpkin muffins with cake mix are easy and cheap to make! They’re lighter in calories and make a great snack for kids.

Love pumpkin recipes? Try paleo pumpkin barsgluten-free pumpkin muffins, or vegan pumpkin cheesecake next.

a pumpkin muffin with cake mix cooling on a wire rack

You could call me pretty basic when it comes to fall. I have no shame in admitting I go all in on fall flavors.

Which is why we have all the pumpkin recipes on our website, including healthy pumpkin muffinshealthy pumpkin pancakespaleo pumpkin barspumpkin pie oatmealhealthy pumpkin bread, or iced pumpkin spice lattes.

You get the point. We love all things pumpkin season.

So why not make pumpkin spice muffins that are on the lighter side? It just feels like a nice addition to all our pumpkin recipes.

Why We Love Pumpkin Muffins With Cake Mix

  • Easy and cheap: This easy recipe only requires two ingredients, meaning minimal mixing and ingredients to buy. They’re the easiest muffins you’ll ever make!
  • Lighter: There aren’t any eggs or oil in this recipe, so it’s lower calorie and just lighter on your stomach. This also means it’s a vegan recipe!
  • Moist: The texture of these pumpkin muffins is incredible! The pumpkin puree adds so much moisture.
  • Fun baking project: These easy pumpkin muffins are a great way to get kids involved in the kitchen because there are only two ingredients and no measuring required. That’s the best thing about a cake mix recipe hack (like these cake mix cookies).
two ingredient pumpkin muffins with coarse sugar on top

You Only Need Two Ingredients

Your shopping list is going to be short when you make this two ingredient pumpkin muffin recipe. So short, you may not need a trip to the grocery store! Here are the two simple ingredients:

  • Box of cake mix: We’re using spiced cake mix but feel free to use other cake mixes (like white cake mix) and add your own pumpkin pie spice. Using cake mix makes it easy because all of the dry ingredients are measured in the box together!
  • Can of pumpkin: Not the pumpkin pie filling, just the plain can of pumpkin puree.

Optionally, you can also add semi-sweet chocolate chips to make chocolate chip pumpkin muffins.

How to Make Two Ingredient Pumpkin Muffins

Here are the basic steps, with images, for this perfect fall treat. Skip down to the recipe card below for the full instructions and a printable recipe.

Add ingredients to a large bowl. Dump the box of spice cake mix into a large mixing bowl with one can of pumpkin puree.

spice cake mix and pumpkin puree in a mixing bowl

Mix the muffin batter. Use an electric mixer to beat the pumpkin puree and cake mix together until combined and smooth and no lumps remain. Alternately, you whisk with a spatula or wooden spoon, but the batter may be a bit more lumpy.

mixing cake mix and pumpkin with an electric mixer

Fill the muffin tin. Place paper liners inside the muffin cups and spray them with nonstick spray. Use a large cookie scoop and drop the muffin batter into each liner. It should just barely reach the tops of each muffin tin. Sprinkle them generously with coarse Turbinado sugar. You could use brown sugar if you have that on hand.

two ingredient pumpkin muffin batter in muffin tins

Bake the muffins. Bake them at 350 degrees F for 18-20 minutes or until an inserted toothpick comes out clean. Remove the muffins from the cupcake tins and cool slightly on a wire rack before serving.

freshly baked pumpkin muffins with cake mix in muffin tins

Storage Instructions

Allow the delicious muffins to cool completely and store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

To freeze, wrap each one individually in plastic wrap and store in an air-tight container or freezer bag for up to 3 months. Thaw overnight in the fridge. We love to keep these in the fridge all week for a quick afternoon snack for the kids.

Recipe Variations

Here are some ways to change up these delicious pumpkin spice muffins:

  • Carrot muffins: Use a carrot cake mix instead of the spiced mix.
  • Large muffins: Fill a 12-count muffin tin and bake the muffins for 18-20 minutes.
  • Add frosting: Use the cream cheese frosting recipe from our pumpkin cupcakes.
  • Gluten-free: Use a gluten-free yellow or white cake mix and add 1 tablespoon of pumpkin pie spice.
  • White chocolate chips: Add white chocolate chips instead of semi-sweet chocolate.
pumpkin muffins with cake mix baked and stacked on a plate

If you make this cake mix pumpkin muffins recipe, I’d love for you to give it a star rating  below. You can also tag me on Instagram so I can see it!

More Easy Pumpkin Recipes

If you love pumpkin flavor and are looking for the perfect way to satisfy those pumpkin spice cravings, we have a few recipes for you.

Tap stars to rate!
3.59 from 12 votes

Pumpkin Muffins With Cake Mix

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
You only need two ingredients for these super simple pumpkin muffins with cake mix! They're so easy and a lighter version of a classic (and kids love them!).

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Servings: 12 muffins

Ingredients

  • 1 box Spice Cake mix (I used Duncan Hines)
  • 1 (15 ounce) can of pumpkin puree
  • Coarse Turbinado Sugar or brown sugar for topping optional

Instructions 

  • Preheat the oven to 350°F. Line muffin tins with muffin liners and spray them with non stick cooking spray. (Note 1 Mini Muffins)
  • Add the spice cake mix and pumpkin puree to a large mixing bowl. Use an electric mixer to beat the two together until the batter is smooth and no lumps remain. The batter should be thick.
  • Use a large cookie scoop to fill the prepared muffin tins with batter almost all the way full. Sprinkle the top of each muffin generously with coarse sugar or brown sugar.
  • Bake in the preheated oven for 18-20 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
  • Allow them to cool in the muffin tins for 10 minutes then transfer them to a wire rack to cool completely. Enjoy right away or store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. These pumpkin muffins freeze well for up to 3 months.
  • Last step! If you make this, please leave a review letting us know how it was!

Notes

Note 1. Mini Muffins: Line and grease a 24-count mini muffin tin and fill almost all the way full. Bake in the preheated oven for 10-12 minutes.
Gluten-Free Muffins: Use a gluten-free yellow cake mix and add 1 tablespoon of pumpkin pie spice.

Video

Nutrition

Serving: 1muffin | Calories: 135kcal | Carbohydrates: 31.3g | Protein: 2g | Fat: 0.9g | Sodium: 244.5mg | Fiber: 1.9g | Sugar: 15g | Vitamin A: 317IU | Vitamin C: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




3 Comments

  1. Sofia Graf says:

    5 stars
    MY Kids love the two ingredient pumpkin muffins but I bake them with ghee. Baking with ghee is a better option for ghee’s flavor, ghee’s high smoke point, and ghee nutrition. Try ghee for the muffin making, you can easily subside the smell of pumpkin.
    https://milkio.co.nz/baking-with-ghee/

  2. Hilary Nelson says:

    5 stars
    I just tried these in a bunt pan, and it is amazing! Kind of a pumpkin gingerbread cake. Sprinkled it with powdered sugar, but certainly not needed. Baked it 29 minutes, and came out perfectly. I omitted the chocolate chips, but sure that would have worded as well!

    What an easy and delicious recipe!

    1. Molly Leonard says:

      Wow Hilary! That sounds amazing:) I’m going to HAVE to give that a try.